Fattoush

Fattoush

I love Fattoush! It's a great refreshing, colorful salad, especially good when summer produce is in season - healthful, tasty and a nice break from having a Green, Leafy Salad every day.

The first time I made it, it seemed to take forever. I streamlined a couple of steps, and now I can make it quite quickly while a homemade entree I have on hand is heating.

I use dried mint, but if you have fresh on hand -by all means use it!

Several of the ingredients are optional, allowing you to customize it according to what you have on hand.

Fattoush

Chop and place in large Salad Bowl:

4 large tomatoes, cut in bite-sized cubes

1 cucumber, cut in bite-sized cubes
1 red or yellow bell pepper, cut in bite-sized cubes
2-3 scallions, minced (Optional)
A couple of handsful of Lettuce, torn in bite-sized pieces (optional)

1/3  cup cilantro, minced (one handful) (Optional)

1 Tablespoon dried Mint

1-2 teaspoons dried parsley (Optional)

1 teaspoon Sumac

 

Immediately before serving:

Toss with Simply Greek Dressing (Regular or Oil Free)

Throw in a couple of handsful of broken Pita Chips**

 

**If you are on a very lowfat diet, instead of pita chips, slice a pita around the edge into two circles and slowly toast it till golden-brown. Cool & break into pieces. This is the traditional way to make this salad, but it's not quite as quick and easy.

 

Tip for dining with Omnivores: This salad is a particularly good accompaniment for grilled meat, such as Slouvakia or Kabobs. It also goes well with fish.

This is being shared on Healthy Vegan Fridays and Frugal Days, Sustainable Ways